There’s nothing quite as comforting—or as legendary—as the Hummingbird Cake Recipe. This crowd-pleasing dessert has stood the test of time, earning its place on Southern tables since the 1970s.
With every forkful, you’ll taste the perfect harmony of ripe bananas, crushed pineapple, and cozy spices, all wrapped up in a moist, tender crumb. The Hummingbird Cake Recipe isn’t just a recipe—it’s a nostalgic journey baked into layers.
What makes this cake shine is its use of humble, pantry-friendly ingredients to create something truly extraordinary. Topped with velvety cream cheese frosting, each slice delivers warmth, sweetness, and a hint of tropical flair.
Whether you're hosting a holiday dinner or simply want to enjoy a quiet moment with a cup of coffee and dessert, the Hummingbird Cake Recipe is always a winning choice. Its rich flavor and home-baked charm never go out of style.
So if you're searching for a tried-and-true dessert that’s easy to make and impossible to forget, this Hummingbird Cake Recipe recipe is just what you need. Serve it once, and it will become a tradition.
The Story Behind This Famous Hummingbird Cake
First published in Southern Living magazine, this now-iconic recipe quickly became the most requested of all time—a true Southern treasure.
The Hummingbird Cake Recipe is a vintage dessert that captures the heart of traditional Southern baking. With every bite, you get the comforting warmth of cinnamon and the bright, fruity burst of ripe bananas and crushed pineapple.
Its name is just as charming as its flavor. The cake is said to be “as sweet as the nectar that draws hummingbirds”—and once you taste it, you’ll understand why.
Whether you’re celebrating a special occasion or just love nostalgic bakes, the Hummingbird Cake Recipe is a timeless favorite that continues to win hearts with its rich, tropical flair.
There’s a reason the Hummingbird Cake Recipe remains a staple in Southern kitchens—it’s more than a dessert; it’s a legacy.
Jump to:
Ingredients
For the Cake:
- All-purpose flour
- Granulated sugar
- Salt
- Baking soda
- Ground cinnamon
- Large eggs, beaten
- Vegetable oil
- Vanilla extract
- Crushed pineapple, undrained
- Mashed ripe bananas
- Chopped pecans
For the Cream Cheese Frosting:
- Cream cheese, softened
- Butter, softened
- Powdered sugar
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare and Mix
- Preheat oven to 350°F and grease three 9-inch round cake pans
- Mix flour, sugar, salt, baking soda, and cinnamon in a large bowl
- Beat eggs, oil, vanilla, pineapple, and bananas in another bowl
- Combine wet and dry ingredients, fold in pecans
- Divide batter evenly among prepared pans
Bake the Layers
- Bake for 25-30 minutes until toothpick comes out with few moist crumbs
- Cool in pans for 10 minutes, then turn out onto wire racks
- Cool completely before frosting
Make Frosting and Assemble
- Beat cream cheese and butter until fluffy
- Gradually add powdered sugar and vanilla, beat until smooth
- Place first layer on serving plate, spread frosting
- Add remaining layers with frosting between each
- Frost top and sides of assembled cake
- Prepare and Mix: Mix dry and wet ingredients separately, then fold together with pecans
- Bake the Layers: Pour into 3 pans and bake until moist crumbs stick to a toothpick
- Make Frosting and Assemble: Beat frosting, layer and frost cake with offset spatula
Equipment For Hummingbird Cake Recipe
- Three 9-inch round cake pans (or bake in batches)
- Stand mixer or hand mixer for frosting
- Large mixing bowls (at least 2)
- Rubber spatula for gentle folding
- Offset spatula for smooth frosting application
- Wire cooling racks for proper cooling
Expert Cooking Tips for the Best Hummingbird Cake Recipe
- Use room temperature eggs and dairy for smooth blending
- Don't overmix batter - mix just until combined to avoid tough cake
- Choose very ripe bananas with brown spots for maximum sweetness
- Drain pineapple for 5 minutes but keep some juice for moisture
- Test doneness at 23 minutes - toothpick should have few moist crumbs
- Let batter rest 10 minutes before baking for extra tenderness
Recipe Variations
- Sheet Cake: Bake in 9x13-inch pan for 35-40 minutes
- Cupcakes: Divide among 24 muffin cups, bake 18-22 minutes
- Gluten-Free: Use 1:1 gluten-free flour blend
- Vegan: Replace eggs with flax eggs, use vegan butter and cream cheese
- Keto: Use almond flour and sugar substitute
- **Add coconut, chocolate chips, or extra spices for variety
Storage
Refrigerator Storage
Store your finished grandma's hummingbird cake covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, and the cake actually improves in flavor after the first day as the ingredients meld together.
Freezing Instructions
Unfrosted Cake Layers: Wrap each cooled layer tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Frosted Cake: Freeze the assembled cake uncovered for 1 hour until the frosting is firm, then wrap carefully. Freeze up to 2 months. Thaw in the refrigerator overnight before serving.
Make-Ahead Tips: You can make the cake layers up to 2 days ahead and store them covered at room temperature. The frosting can be made 3 days ahead and stored in the refrigerator – just bring to room temperature and re-whip before using.
Grandma’s Whispered Secret to the Perfect Hummingbird Cake
Every time I bake this Old Fashioned Hummingbird Cake, I remember the quiet moment my grandmother leaned in and shared her little secret—let the batter rest. Just ten minutes, she’d say with a wink. “It gives the flour time to soak up all that banana and pineapple goodness.” I didn’t question it then, but now I know: it’s the secret to that unbelievably tender crumb that keeps everyone coming back for seconds.
And here’s another gem she passed down—brush the cake layers with a homemade vanilla simple syrup. Just sugar, water, and a splash of vanilla. It locks in moisture, elevates the flavor, and gives the cake that just-baked freshness for days. These simple touches? They’re the quiet magic behind every slice.
FAQ
What are the ingredients in hummingbird cake?
The traditional hummingbird cake recipe includes mashed ripe bananas, crushed pineapple, all-purpose flour, sugar, eggs, oil, vanilla extract, chopped pecans, and warm spices like cinnamon. It's typically topped with a rich cream cheese frosting. These ingredients combine to create a moist, flavorful cake that's a beloved Southern dessert classic.
Why do they call a hummingbird cake a hummingbird cake?
The hummingbird cake gets its name from its sweetness—said to be as sweet as the nectar that attracts hummingbirds. Originating in the Caribbean, it became popular in the South after appearing in Southern Living magazine in 1978. Its fruity, tropical flavors are as irresistible as the birds it's named after.
What's the difference between carrot cake and hummingbird cake?
While both cakes are spiced and topped with cream cheese frosting, carrot cake is made with grated carrots and often includes raisins or coconut. Hummingbird cake, on the other hand, uses bananas and pineapple for natural sweetness and moisture, giving it a more tropical and fruity flavor profile.
What does a hummingbird cake taste like?
Hummingbird cake tastes rich, fruity, and warmly spiced. The mashed bananas and crushed pineapple create a moist, tender crumb with tropical sweetness, while cinnamon adds cozy flavor. Topped with creamy frosting, each bite is sweet, tangy, and nutty—making it one of the South’s most beloved vintage cake recipes.
Wrap Up Your Baking with a Slice of Southern Charm
There’s a reason this Old Fashioned Hummingbird Cake recipe has earned a legendary reputation—it's a true celebration of Southern comfort in cake form. With each tender layer bursting with banana, pineapple, and spice, this nostalgic dessert offers a rich, flavorful experience that's as timeless as it is delicious.
Whether you're new to baking or a seasoned pro, this Hummingbird Cake recipe proves that a few humble ingredients and a touch of love can create pure magic. No fancy equipment, no complicated steps—just a classic recipe that delivers unforgettable results every time.
If you enjoyed this vintage dessert, be sure to check out some of my other favorites like these crowd-pleasing Easy Bundt Cake Recipes or the refreshingly sweet Easy Lemon Raspberry Cheesecake Recipe. Each one is crafted to bring joy to your table and simplicity to your kitchen.
So go ahead—gather your ingredients, preheat that oven, and let the aroma of this Old Fashioned Hummingbird Cake fill your home. Don’t forget to share your results in the comments and rate the recipe if you loved it. Tag your baking buddies and pass along the tradition—because the only thing better than baking this cake is sharing it.
Happy baking, and here’s to sweet Southern memories in every bite!
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Pairing
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Old Fashioned Hummingbird Cake
Equipment
- 3 9-inch cake pan Greased and lined with parchment
- 1 Stand or hand mixer For smooth frosting
- 2 Mixing bowl Large size
- 1 Rubber spatula For gentle folding
- 1 Offset spatula Helpful for frosting
- 2 Wire cooling rack Ensure proper cooling
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 eggs lightly beaten
- 2 cups mashed ripe bananas
- 1 cup crushed pineapple with juice
- 1 teaspoon vanilla extract
- 1 cup chopped pecans toasted
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven
- Mix dry ingredients
- Combine wet ingredients
- Fold in pecans
- Divide batter
- Bake cake layers
- Cool on racks
- Make frosting
- Frost layers
- Decorate cake
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